Blueberry Cottage Cheese Cloud Bread Recipe

Blueberry cottage cheese cloud bread is whipped egg whites folded into a blended mixture of cottage cheese, egg yolks, honey and cornstarch, with blueberries stirred in at the end. It bakes at 300°F for 25 to 30 minutes into six soft, golden mounds. There is no flour in it; the stiffly beaten whites are the only thing holding it up.

What makes it cloud bread

Cloud bread is, in Wikipedia's words, "a light, fluffy low-carb bread substitute made from egg whites, corn starch, and sugar", and it spread on TikTok in the summer of 2020. This version keeps the whites and the cornstarch, swaps the sugar for honey, and adds what the original leaves out: the yolks and half a cup of cottage cheese.

That makes it richer and less airy than the three-ingredient kind, and it adds protein. For cottage cheese baked without any whipping, there is the baked cottage cheese with eggs.

Recipe

Blueberry Cottage Cheese Cloud Bread

Flourless cloud bread made from whipped egg whites folded into blended cottage cheese, yolks, honey and cornstarch, with fresh blueberries. Six pieces.

2.9 (33)Print

Prep

15 min

Cook

30 min

Total

45 min

Serves

6

Cuisine

American

Ingredients

• 4 large eggs, separated
• 1/4 teaspoon cream of tartar
• 1/2 cup cottage cheese
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1/2 cup fresh blueberries

Instructions

1. Heat the oven to 300°F and line a baking sheet with parchment paper.
2. Blend the cottage cheese, egg yolks, honey, cornstarch and salt in a blender until completely smooth, about 30 seconds. Pour the mixture into a large bowl.
3. In a clean, dry bowl, beat the egg whites with the cream of tartar on high speed until they hold stiff peaks, 3 to 4 minutes.
4. Fold a third of the whites into the cottage cheese mixture to loosen it, then fold in the rest gently, stopping as soon as no white streaks remain. Fold in the blueberries with the last few strokes.
5. Spoon the mixture onto the baking sheet in 6 mounds about 1 1/2 inches high, with space between them.
6. Bake for 25 to 30 minutes, until golden and set. Do not open the oven during the first 20 minutes. Cool on the sheet for 10 minutes; the clouds sink a little as they cool.

Nutrition

Calories:

100

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

The egg whites decide everything

• No yolk in the whites. A trace of fat keeps them from whipping. Separate each egg over a small bowl before adding the white to the others.
• Cream of tartar is an acid, and it steadies the foam. Half a teaspoon of lemon juice does the same.
• Stiff peaks: the whites stand straight up when the beater is lifted, and the bowl can be tilted without them sliding.
• Fold, do not stir. Every stroke knocks out air. Stop when the streaks are gone.
• Bake at once. The foam starts to lose air as soon as it is mixed.

Blueberries in the cloud bread

Use fresh blueberries, dry, and fold them in at the very end. Frozen berries leak juice as they thaw, which colours the mixture and adds water the foam cannot carry. Small berries are better than large ones, because a heavy berry sinks through the foam to the parchment.

The blueberry cottage cheese breakfast bake uses the same two ingredients in a dish that can take frozen berries.

Questions from the comments

What does the cornstarch do, and what if it is left out? It absorbs moisture as the foam heats and helps each cloud keep its shape while it sets. Without it the bread still bakes, but it spreads more, comes out flatter and is wetter in the middle.

How many carbs and how much fibre? Almost all the carbohydrate comes from three ingredients: the honey, the cornstarch and the blueberries. By USDA figures they add up to about 10 grams per piece when the batch makes six. The fibre, all of it from the blueberries, is well under a gram per piece. Leaving out the honey cuts the carbohydrate by more than half.

Keeping it

Cloud bread is at its best within an hour of baking. It keeps two days in a covered container in the refrigerator, where it turns denser and a little moist. A few minutes in a 300°F oven dries the surface again.

For a blueberry breakfast that keeps and travels better, there are the Kodiak blueberry muffins.